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New York Style Pizza Dough
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cajun & Creole
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 372
% Daily Value**
Total Fat 2g
Saturated Fat 0g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 293mg
Total Carbohydrate 75g
Dietary Fiber 3g
Sugars 0g
Protein 12g
Vitamin A  0%Vitamin C  0%
Calcium  2%Iron  25%
Potassium  3%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

New York Style Pizza Dough

Recipe Tags: Pizza Recipes

Date Added: September 09, 2019


1 Teaspoon Dry Yeast 10 Ml
3 Cups Bread Flour both
1/2 Teaspoon Salt optional
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1. Pour the water into a medium-sized mixing bowl and sprinkle in the yeast.

2. Stir gently with a fork until the yeast has dissolved.

3. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon.

4. Add a second cup of flour and mix well. After the second cup of flour has been mixed in, the dough will start coming away from the sides of the bowl and should begin to form a soft, sticky mass.

5. It is now ready to be kneaded. Measure out the third cup of flour.

6. Sprinkle some over the work surface and flour your hands generously.

7. Remove all of the dough from the bowl and begin to work the mass by kneading the additional flour in a bit at a time.

8. Knead the dough until it no longer feels sticky.

9. Continue kneading only until the dough is smooth and elastic and no lines of raw white flour show.

10. The whole process should take 5 to 10 minutes.

11. 5. Lightly oil a 2-quart bowl with vegetable oil.

12. Roll the ball of dough around in the bowl to coat it with a thin film of oil.

13. Tightly seal the bowl with plastic wrap. Place the bowl in a warm draft-free place.

14. When the dough has doubled in bulk (45 to 60 minutes), punch it down, knead it for 2 to 3 minutes.

15. Then return it to the bowl and refrigerate for 15 minutes before shaping.

16. The dough should never be rolled out with a rolling pin.

17. This crushes the edges and affects the final texture.

18. The stretching method is the only suitable way to shape the dough.

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Dietary Notes:
This recipe is low-fat with 1.75g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yeast, Gluten allergies.
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